in the kitchen
Ingredients
- 1 pre-baked 23 cm sweet pastry shell
- 500 ml whole milk
- 4 egg yolks
- 100 g caster sugar
- 40 g cornflour
- 1 tsp vanilla bean paste
- 500 g fresh strawberries, hulled and halved
- 3 tbsp apricot jam for glaze
Method
1
Whisk egg yolks, sugar and cornflour in a bowl. Heat milk to a simmer, pour over egg mixture whisking constantly, then return to pan and stir over medium heat until thick.
2
Off the heat, stir in vanilla. Press cling film directly onto the surface and cool completely.
3
Spread cold pastry cream into the tart shell. Arrange strawberry halves in concentric circles.
4
Heat apricot jam with a splash of water, strain and brush over strawberries to glaze.